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    You are in: Home / Recipes / Lemon Verbena Bread Recipe
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    Lemon Verbena Bread

    Lemon Verbena Bread. Photo by mammafishy

    1 Photo of Lemon Verbena Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    Theresa/ Thunderbird's Note:

    very lemony.

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    Ingredients:

    Serves: 6

    Yield:

    large l ...

    Units: US | Metric

    Glaze

    • ½ cup sugar
    • 2 tablespoons fresh lemon verbena leaves , finely chopped
    • 1 lemon, juice of

    Directions:

    1. 1
      For the bread cream butter with verbena leaves in a mixer or food processor.
    2. 2
      Add sugar,eggs and milk and beat well.
    3. 3
      Add remaining ingredients and pulse a few times until blended.
    4. 4
      Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
    5. 5
      Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
    6. 6
      Leave loaf in pan and pour glaze over loaf while still hot.
    7. 7
      Let sit several hours.
    8. 8
      Remove loaf from pan.
    9. 9
      Wrap in foil to ripen overnight if you like, or serve when cool.
    10. 10
      You can also freeze this bread for later use.
    11. 11
      GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Verbena Bread

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.7
     
    Calories from Fat 162
    45%
    Total Fat 18.0 g
    27%
    Saturated Fat 10.7 g
    53%
    Cholesterol 114.0 mg
    38%
    Sodium 122.4 mg
    5%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 0.8 g
    3%
    Sugars 17.0 g
    68%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    lemon verbena leaves

    sugar

    lemons, rind of

    lemon verbena leaves

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